01
Cowpeas
10.0best for cooking1 cup : 1 cup
Black-eyed peas swap well in Southern-style beans and rice; slightly firmer
10.0
pinto beans substitute
for cooking.
On the stovetop, pinto beans hit perfect tender at 200°F simmer for 60-90 minutes (from dried, soaked 8 hours) — cell walls stay intact while skins soften. Canned versions finish in 15-20 minutes. For cowboy beans, frijoles charros, or bean-and-rice braises, substitutes are ranked by simmer time to tender, how their starch thickens broth during reduction, and whether their skin holds integrity through 90+ minute cooks without splitting and clouding the liquid.
top substitutes
adjustment for cooking
1:1 by cup dried or cooked. Cowpeas simmer in 60-75 minutes (pre-soaked) at 200°F — slightly faster than pinto. Their thin skins hold well through long cooks; no splitting. Popular in Southern US Hoppin' John, West African stews. Sweeter finish than pinto; balance with smoked paprika or bacon for savory pilaf-style dishes.
02
Pigeon Peas (Red Gram)
10.0best for cooking1 cup : 1 cup
Earthy legume holds shape in rice and beans; common in Latin Caribbean dishes
10.0
adjustment for cooking
Swap 1:1 dried. Pigeon peas (toor dal) cook in 45-60 minutes from soaked. Thicker broth than pinto due to higher starch release; great for Caribbean rice-and-peas or Indian dal. Holds shape well in 90-minute simmers with coconut milk or stock. Pairs with curry leaves, cumin, or thyme for the cuisine style.
03
Black Beans
10.0best for cooking1 cup : 1 cup
Closest swap in most Mexican and Tex-Mex dishes
10.0
adjustment for cooking
1:1 dried or canned. Black beans simmer 75-90 minutes at 200°F from soaked — similar to pinto. Liquid turns deep purple-black from anthocyanin pigments; expect color shift in any cooking broth. Holds shape well; ideal for Cuban frijoles negros, Brazilian feijoada, or black-bean chili. Slightly earthier than pinto.
show 7 more substitutes
04
Chickpeas
10.01 cup : 1 cup
Milder flavor, holds shape well
10.0
adjustment for this dish
Swap 1:1 dried or canned. Chickpeas need 90-120 minutes at 200°F simmer from soaked (firmest skin in this list). Canned saves the time trade-off. Nutty-creamy flavor distinct from pinto — fits Mediterranean or Middle Eastern cooking (shakshuka, chana masala, garbanzo braises). Drain and rinse canned to remove starch cloudiness.
05
Lentils
10.01 cup : 1 cup
Cooks faster, works in refried bean style dishes
10.0
adjustment for this dish
1:1 dried, no soaking needed. Lentils cook in 20-30 minutes at 200°F — fastest in this category. Red lentils collapse into puree (good for dal); green/brown lentils hold shape. Much faster than pinto; for quick weeknight bean dishes, lentils are the go-to. Pair with warm spices (cumin, coriander) or Mediterranean herbs.
06
Refried Beans
10.01 cup : 1 cup
Mash cooked pintos with oil and spices
10.0
adjustment for this dish
Swap 1:1 by cup. Refried beans are pre-cooked pinto paste — heat through in 5-8 minutes on medium heat with a splash of stock or water to loosen. Great for instant-bean tacos, nachos, or layered burritos. Flavor is richer (includes lard/oil) than fresh-cooked pinto; reduce added fat by 1 tbsp per cup in the finished dish.
07
Lima Beans
10.01 cup : 1 cup
Starchier and buttery, mash well for dips
10.0
adjustment for this dish
1:1 dried or canned. Lima (butter) beans simmer in 60-75 minutes at 200°F from soaked; larger beans need slightly longer than smaller varieties. Creamy-starchy texture more pronounced than pinto; ideal for succotash, ham-and-limas, or creamy Mediterranean stews. Holds chunk integrity well through 90-minute cooks.
08
Broadbeans (Fava Beans)
10.01 cup : 1 cup
Nuttier and firmer; mash into refried-style dip or add to pinto-style stews
10.0
adjustment for this dish
Swap 1:1 dried. Fava beans from dried cook 90-120 minutes at 200°F; skins often peel off mid-cook and need straining. Italian fava-and-chicory, Egyptian ful medames are canonical. Grassy-green flavor distinct from pinto's earthy note. Fresh favas (shelled, blanched) work in 8-10 minutes for quick spring dishes.
09
Soybeans
10.01 cup : 1 cup
Firm cooked yellow soybeans add protein to pinto-style chili and bean bowls
10.0
10
Kidney Beans
10.01 cup : 1 cup
Firmer texture, works in chili and stews
10.0